Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Light lamb, mushroom and spinach korma

  • Serves 4
  • Prep 45 mins
  • Total time 45 mins
3.2/5 rating (25 votes)
Light lamb, mushroom and spinach korma
Light lamb, mushroom and spinach korma

step by step

  • 1Heat the oil in a large saucepan or deep-sided frying pan. Add the onion and soften on a medium heat for 3-4 minutes. Increase the heat to high, add the meat and fry for 5 minutes until lightly browned.
  • 2Add the mushrooms and korma paste; fry, stirring, for another minute. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 30-35 minutes until the sauce is reduced and the lamb is tender.
  • 3Add the spinach and stir over the heat for a minute or two until it has wilted. Squeeze over the lime juice to taste, stir in the yogurt to marble the sauce and serve with steamed rice.
  • Recipe photograph by Dan Jones

You will need

  • ½ tbsp oil
  • 1 large onion, sliced
  • 1 x 450g pack extra-lean diced lamb
  • 1 x 200g pack baby button mushrooms
  • 5 tbsp korma paste (we like Patak’s)
  • 1 x 400ml tin light coconut milk
  • 200ml chicken or vegetable stock
  • 1 x 260g pack young leaf spinach
  • juice of 1 lime
  • 4 tbsp 0% fat Greek yogurt
  • basmati rice, to serve

+ Nutritional Information